Bob Henrick wrote:Tony,
Did you intend to post a recipe with the picture? Made me hungry it did!
Jenise - I'm really not a very good cook...just good at following directions. Seriously, I've only really started cooking in the last month or two, but I do watch Traci (and Stuart when he is here) in the kitchen to pick up techniques and I watch cooking shows to see how they do things...it does pay off. Perhaps I should start watching Spanish language television to learn Spanish!!!
Bob - here's the RCP
2 oz dried porcini mushrooms
12 ounces Italian Sausage, cut into 1/2 in slices (I used Andouille)
1 1/2 cups chopped yellow onions
3 cloves garlic, chopped
1 1/2 cups chopped Portobello Mushrooms
3/4 teaspoon crumbled dried rosemary
1 teaspoon dried thyme
1/4 teaspoon kosher salt (I used sea salt to taste)
1/4 teaspoon freshly ground black pepper
1 1/2 cups Syrah
2 14.5 oz cans chopped tomatoes, drained
1 tablespoon tomato paste
1 lb dried penne
Garnish: shredded Asiago or Parmesan, chopped parsley
Soak porcini in hot water for 2-3 hours. Drain - I pluck the porcini out to avoid getting any grit back in the mixture.
Saute sausage over medium high heat until just browning on both sides (about 6-7 minutes). Remove from pan and put on paper towel to drain.
Saute onion and garlic over medium heat (I used oil from sausage), until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt & pepper and saute for about 3 minutes. Add wine and bring to a boil, reduce heat, simmer until reduced by half. Add tomatoes, tomato paste and simmer for about 8 minutes. Add sausage and heat through. Season to taste.
Cook penne according to directions on package, drain and return to pot. Add sauce to pasta, mix thoroughly.
Serve and enjoy with a nice Syrah!
Recipe adapted from "The Wine Lover's Cookbook", by Sid Goldstein.
